West Bombay Style Chicken Curry

Recipe Ingredients

1 teaspoon	5ml	Cumin seed
6		Whole cloves
8		Black peppercorns
1		One-inch piece cinnamon - stick
5		Green cardamom pods - husked
3 tablespoons	45ml	Light vegetable oil
1 tablespoon	15ml	Onion - finely chopped (large)
3		Garlic cloves - minced
1 tablespoon	15ml	Peeled and grated fresh - ginger
1 1/2 cups	93g / 3.3oz	Skinned - chopped tomato
3 lbs	1362g / 48oz	Chicken - skinned, cut into pc
1/2 cup	118ml	Plain yogurt
1 cup	237ml	Water
1/2 teaspoon	2.5ml	Cayenne pepper
1 1/2 teaspoons	7.5ml	Salt - or to taste
1 cup	237ml	Half-and-half
		Garnishes
2 tablespoons	30ml	Chopped cilantro
1		Red onion - peeled, sliced
1		Red or green bell pepper - cored and sliced
1		Lemon - cut into wedges

Recipe Instructions

Every state has its own style of cooking chicken. This dish, which is cooked in a fragrant cream sauce, is popular in Maharashtra, Bombay.

Combine cumin, cloves, pepper corns, cinnamon and cardamom seeds in an electric coffee mill and grind until reduced to a powder. Set aside.

Heat oil in a large Dutch oven over medium-high heat. Add onion, garlic and ginger. Cook until onion is lightly browned, about 4 minutes, Add ground spice mixture and cook until fragrant, about I minute. Add tomato and chicken. Cook, stirring, until chicken pieces are no longer pink.

Add yogurt and turn chicken pieces to coat. Add water, cayenne and salt.

Reduce heat to medium, cover, and cook for 20 minutes.

Stir in half-and-half; simmer until chicken is tender and sauce is thick, about 10 minutes.

Skim off excess fat.

Arrange chicken on a heated, deep serving dish and pour sauce over.

Garnish with cilantro.

Surround with onions, peppers and lemon wedges.

Source:
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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